No. 84 Lentil Cakes
¼ pound flour.
2 ounces butter.
A pinch of salt.
¼ pound cooked lentils and vegetables mixed.
Frying oil.
½ teaspoon baking powder.
Mix the flour, butter, salt and baking powder well together, then work in the lentils and vegetables, which should have been previously minced. Mix all thoroughly, and roll out about half an inch thick, stamp into rounds with a pastry cutter or any fancy shape, and fry in boiling oil until quite brown.
This is a very good way of using up lentils and vegetables which have been used for making gravy.
Note.—These cakes are specially recommended to travellers.